Tag Archives: sun-dried tomatoes

Chicken Pasta with a Creamy Sun-dried Tomato Sauce

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I pulled out one of my old Cookbooks and turned to one of my favorites. It is a easy and tasty recipe.

**Update: I was posting this to main dishes under recipes and I already posted this recipe. I even checked the list. Oh well, it may be a little different and it shows you I really like it!

7This is a great cookbook. It has a lot of delicious recipes in it. My favorite cookbooks tend to be from Junior Leagues. They seem to have a variety of recipes. Here is my slightly altered version.

Chicken Past with a Creamy Sun-dried Tomato Sauce

  • 2 tsp. Extra virgin olive oil
  • 5 – 6 shallots, minced
  • 1 1/2 – 2 lbs boneless, skinless chicken breast or tenders, cooked and julienned **
  • 8 oz jar Sun-dried tomatoes packed in oil, drained***
  • 1 – 1 1/2 cup heavy cream
  • 16 oz. penne pasta
  • 1 Tablespoon butter, melted
  • 1/4 cup Parmesan cheese plus more for serving
  • 3 – 4 Tablespoons julienned fresh basil ( I have used dried when fresh is not available)
  • Pinch of red pepper flakes
  • salt and pepper

Get the penne started in boiling salted water. Cook until it is al dente. Meanwhile, heat olive oil in a large skillet at medium heat. Add shallots and saute for around 2 minutes or until soft. Add the cooked chicken and sun-dried tomatoes and cook for 2 minutes. Stir in Cream. Start with 1 cup and add more if needed. I used approximately a heavy 1 1/4 cups. Add Salt, red pepper flakes and pinch of pepper. Cook an additional 2 minutes, stirring occasionally. If my pasta is not done at this point, turn down the heat;  put a lid on the skillet that is slightly vented to keep warm. Toss pasta with butter You could skip this if you are watching your figure 😉 Then toss in pasta, Parmesan cheese and basil. Serve immediately top each plate of pasta with Parmesan, if desired. This will serve 6 -8.

**I sprinkle the chicken with an Italian seasoning blend, Tuscan Sunset from Penzey Spices.  You could use any Italian seasoning blend. Then put it in a covered glass casserole and microwave until done.

***I LOVE LOVE Sun- dried tomatoes. They are packed with flavor. I usually use the ones that are not packed in oil, but I really think using the oil packed in this recipe is the best. I used the ones that are packed in oil, julienned and with Italian Seasonings.

Look at the pile of yummy goodness!

Look at the pile of yummy goodness!

Saute the shallots in olive oil.

Saute the shallots in olive oil. Saute until soft.

Add chicken and sun-dried tomatoes. Cook for 2 minutes.

Add chicken and sun-dried tomatoes. Cook for 2 minutes.

Add cream; cook additional 2 minutes.

Add cream, salt and peppers; cook additional 2 minutes. Toss pasta with butter; then with sauce, Parmesan cheese and basil.

Chicken Pasta with Creamy Sun-dried Tomato Sauce

Chicken Pasta with Creamy Sun-dried Tomato Sauce

I served this with Roasted Broccoli. You can click to view the recipe. Grace is my broccoli eater and I think she could eat the whole bowl 😉

Sundried tomato pasta and broc

I am trying a few new snack recipes tomorrow for Bunco. I will post them if they are keepers 😉

Have a great weekend!

~Relish Food & Life!

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Spinach, Feta and Sun Dried Tomato Stuffed Chicken Breast

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This is a different twist on my Feta Chicken. I love the combination of spinach, feta, sun-dried tomatoes and garlic. Yum.

Spinach, Feta and Sun Dried Tomato Stuffed Chicken

  • 4 chicken breast, boneless and skinless
  • Olive oil
  • 4 garlic cloves, minced
  • 9 oz bag fresh spinach
  • 1 cup julienne Sun-dried tomatoes
  • 1 T. dried oregano
  • Salt and Pepper to taste ( I used about 1/2 tsp pepper and salt)
  • Feta Cheese
  • Greek Seasoning
  • Italian Style Panko Bread Crumbs
  • 2 T butter, melted

Put around 2 T olive in a heated pan. Add garlic and saute for 1 minute. Add spinach and wilt. Add sun-dried tomatoes, oregano, salt and pepper. Saute a few minutes.

Pound chicken breast until they are flat and even. That way they will cook the same and you will have  more room for stuffing 🙂

Rinse under water and shake off excess. Dredge in breadcrumbs. Place in a baking dish spray with cooking spray. Spoon spinach mixture on half of the chicken, spoon on  plenty of feta cheese. Sprinkle with a little Greek seasoning. Fold chicken in half. Try to use a skewer to close the chicken. It is kind of hard and I did not do it so well, but it turned out just fine. Drizzle with melted butter.

Bake in a 400F oven for 25 – 30 minutes or until done.

Saute garlic

Add spinach; saute until wilted.

Add sun-dried tomatoes, oregano, salt and pepper.

Pound chicken breast until they are even and flat. I put the chicken in a plastic bag and bang it. That way the chicken doesn't spatter everywhere. ick!

Rinse chicken under water and shake off excess.Dredge in breadcrumbs.

Fold in half and place in a baking dish that has been sprayed with cooking spray. I only bought 3 breast, but there was plenty of spinach stuffing for 4.

Spoon spinach mixture on half of the breast. Top with lots of feta and sprinkle with a bit of Greek seasoning.

Try to close with a skewer or toothpick. Drizzle with butter. I sprinkled a little of the bread crumbs on the top. Pop into the oven.

Spinach, Feta and Sun Dried Tomato Stuffed Chicken Breast

Baked Pesto -Tomato -Spinach Chicken Penne

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I found this recipe on Pinterest. It sounded yummy. It is a recipe from All Recipes. Click to see original recipe. After I started to make it, I ended up changing it up a bunch. I decided to make my own alfredo sauce since I had everything in frig to make it.

Baked Pesto -Tomato -Spinach Chicken Penne

  • 16 oz penne
  • 4 cups cubed cooked chicken
  • 1 (15oz) jar Alfredo sauce or make your own (recipe to follow)
  • 1 (15 oz) can crushed tomatoes
  • 1/2 – 3/4 cup pesto
  • 1/2 cup julienned sun-dried tomatoes (not oil packed) (optional, but makes it really yummy)
  • handful or more of fresh baby spinach
  • pinch of pepper
  • 2 cups Italian 5 cheese Blend
  • Italian Seasoned PANKO breadcrumbs

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite. Drain well in a colander set in the sink. Do not rinse.

Heat the jar of alfredo (or make your own) add crushed  tomatoes, pesto and pinch of pepper.

Combine chicken, penne, spinach, sun-dried tomatoes. Add sauce. Stir to combine. Top with shredded cheese and bread crumbs. Bake for 35 minutes or until bubbly and lightly brown on top.

Alfredo Sauce

  • 1/4 cup butter
  • 2 cup heavy cream
  • 2 clove garlic, minced
  • 8 oz freshly grated Parmesan cheese (if desire, you could add a bit more)

Melt butter in a medium saucepan over medium low heat. Add garlic. Saute one minute. Add cream and simmer for 5 minutes, add cheese and whisk quickly, heating through.

I do not have an ingredient line up photo…since I decided to change it all after I started making it.

Here I am making the alfredo sauce. Just added the cream and simmering for 5 minutes.

 

Then added cheese. Cook until cheese melts and has thickened a bit.

Add pesto and crushed tomatoes.

and pinch of pepper.

Toss together the chicken, penne

I cooked my chicken in the microwave in a covered dish. I seasoned the chicken with  Italian seasonings.

sun-dried tomatoes

and spinach. (This is a great way to sneak in spinach)

Toss in sauce.

Top with cheese and bread crumbs. ( Mark and I agreed, the bread crumbs were so tasty on top. Make sure to use the italian PANKO crumbs) Pop into the oven.

Baked Pesto-Tomato-Spinach Chicken Penne ~ really good.

You could take out the spinach and the sun dried tomatoes and it would still be good. The crunchy topping is really good. I was happy that I made my own Alfredo sauce. Alfredo in a  jar is ok, but fresh is really good.

It is a cold winter day here in the midwest. We had our first snowfall….now I am ready for spring 🙂

~Relish Food  & Life